Baked maple cheesecake with roasted pumpkin seeds

Serves 12-16 Desserts and puddings

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Method

Preheat the oven to 190C/170C F/Gas 5. Line the base of a round loose-bottomed or springform cake tin.

Put the biscuits and brown sugar in a food processor and blitz until fine. Alternatively, add them to a food bag, seal, and bash with a rolling pin. Tip the mixture into a bowl and mix in the melted butter, stirring to coat evenly.

Press the crumbs firmly and evenly into the prepared cake tin and bake for 10 minutes. Remove from the oven and set aside to cool. Turn the oven temperature down to 160C/140C F/Gas 3.

Wrap the outside of the cake tin tightly with a sheet of cling film followed by 2 layers of foil. Place the wrapped tin in a larger roasting tin and set aside.

To make the filling, put the cream cheese, caster sugar, maple syrup and vanilla in a large bowl and combine until smooth. Mix in the eggs, one at a time, followed by the soured cream.

Stir in the flour and salt, mixing well to get rid of any lumps, and pour the batter into the prepared cake tin. Add hot, but not boiling, water to the roasting tin the cheesecake is sitting in until it reaches around halfway up the sides of the cake tin.

Bake for 45-50 minutes until the edges of the cheesecake are set but the middle still has a jiggle. Turn off the oven and let the cheesecake cool inside for 30 minutes. Remove from the oven and let it cool completely to room temperature before transferring to the fridge for a couple of hours.

To serve, top the cheesecake with the whipped cream, pumpkin seeds and more maple syrup, if using.

It will keep for 1-2 days in an airtight container in the fridge.

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